A long time customer convinced me about dry aging at home

I always thought home dry aging was a waste of time for small cuts, but last month a guy who's been buying my briskets for 5 years showed me his setup with a $150 mini fridge and a humidity controller. He pulled out a 45 day old ribeye that beat anything I've sold from my case. Has anyone else tried this with a converted fridge, or am I just behind the times?

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1 Comment

dylan_bell7h ago

Notice how the same thing happens with home espresso machines and bread makers, everyone assumes you need pro gear until someone proves the basics are enough. That guy just showed that patience and a cheap fridge beat all the fancy stuff we sell, so yeah, you're probably behind the times but so is most of the industry. Makes you wonder what other expensive habits are actually just gatekeeping.